Yummy vegan goodness! Salty, roasted potato slices topped with fresh avocado, cilantro and salsa fresca make for a yummy snack on the patio.
adapted from: Chloe’s Kitchen
1 russet potato, skin on, cut into thin slices
sea salt + pepper
1 avocado, cut into chunks
2-3 teaspoons lime juice
desired amount of salsa fresca*
¼ teaspoon sea salt
¼ teaspoon ground cumin
freshly ground pepper
Preheat the oven to 400 degrees.
Toss the potatoes with enough olive oil to coat, and sprinkle with salt and pepper. Spread them evenly on a baking sheet. Bake until browned on the bottom, flip, then bake for about 5-10 more minutes, until nicely browned on both sides.
Meanwhile, gently mix avocado, lime juice, salsa fresca, salt, cumin, and a few grinds of pepper. Adjust seasonings to taste.
Top each potato slice with a spoonful of avocado salsa and serve.
Salsa Fresca: combine 1 seeded and diced tomato, 1 tablespoon finely chopped red onion, and 1-2 tablespoons chopped cilantro.